heat the oilsautee the onion, garlic and rice until the rice is toasted and the onion is translucentadd the pepper, water, tomatoes, corn and seasoning and simmer for 30 min or until liquid is absorbed

to stuff the peppers, cut the tops off of 2 large or 4 small green peppersscoop the rice into the cavities (i added cheese)put them in a pan filled with tomato sauce and cover with foilbake at 350 until the peppers start to soften 35-45minnom!

Wednesday, January 5, 2011

I've got a lot of potatoes from my CSA, and I'm sick. So I decided to make potato leek soup. This is loosely based on a recipe from Emeril, only I didn't have cream, or creme fraiche (or plain yogurt, which is what I usually use when a recipe calls for creme fraiche). I DID however have goat cheese, which added a tangy taste I liked. If you don't want to make it vegetarian, add some bacon when you melt the butter.